Curried Potato and Sausage Salad
This is a Germanic take on a potato salad, made healthier and more balance with the addition of cauliflower which also goes well with the curry spices.
Curried Potato, Sausage and Cauliflower Salad
Veal sausages are a Germanic specialty and a mildly lighter way to enjoy sausages.
They are typically grilled or roasted and sometimes boiled – served with mustard and potato salad, and sometimes even a curry sauce. The sausages can easily be left out for a vegetarian version, or substituted with grilled chicken – or served alongside grilled chicken or sausages or other grilled meats, cold cuts or fish.
The seasoning can also be adjusted according to taste and preference. Try dill, mint, pickled onions, turmeric, wholegrain mustard or even coriander, lime, lemongrass or chilli for other variations. The possible delicious combinations here are endless. You can also use fresh cucumber instead of cauliflower, or try grilled leeks instead.
Ingredients
Serves 4-6
New potatoes, 250g
Cauliflower, 1 small head
Veal sausages – 2 large
Mayonnaise, 3 tablespoons
Sour cream or Greek yoghurt, 2 tablespoons
Curry powder, 1 teaspoon
Dijon mustard, 1 teaspoon
Lemon, juice and rind
Cayenne pepper, a pinch
Parsley, 1 tablespoon
Chives, 1 tablespoon
Marjoram, 1 teaspoon
Gherkins, 1 tablespoon
Capers, 1 tablespoon,
Spring onions, 1 sprig
Method
1. Scrub the potatoes and put in a pan. Cover with cold water and bring to boil. Salt and cook until tender.
2. Separately cook the cauliflower until just soft and grill the sausages in the oven until brown, at 180 degrees.
3. Drain the potatoes and cauliflower and let cool very slightly and dress with the dressing while still warm.
4. To make the dressing mix the lemon juice, mustard, cayenne pepper and curry powder. Add a small amount of salt and black pepper, chopped chives, capers and a tablespoon of their juice, chopped gherkins and parsley, majoram and thinly sliced lemon rind. Add the mayonnaise and soured cream or yoghurt and mix in to the potatoes and cauliflower. Let stand for at least an hour before serving.
5. To complete the salad add the chopped sausages and spring onions and mix together, checking the seasoning for salt and pepper and extra lemon/caper vinegar.
